1 1/2 cups Keebler Club Multi-Grain Crackers (important to use multi-grain), coarsely crumbled
1/4 cup Splenda Granulated
1 tsp ground cinnamon
1/4 cup no salt added butter, melted
12-oz fat-free cream cheese, softened
2 tbsp +2 tsp packed Splenda Brown Sugar Blend
1/4 cup fat-free milk
1/4 tsp almond extract
1/2 cup finely chopped toasted almonds
3 cups mixture of halved fresh strawberries, blueberries and red raspberries
1/4 cup sugar-free apricot jelly, melted
Preheat oven to 400 degrees.
In a medium bowl, combine the crackers, Splenda Granulated, and cinnamon; Add butter and toss to combine. Press firmly onto the bottom and sides of a 9-inch pie plate (may use a 9-10 inch tart pan with removable bottom, if you prefer).
Bake at 400 degrees for 8 minutes or until lightly browned. Cool completely.
In a small mixing bowl, beat the cream cheese, Splenda Brown Sugar, milk and almond extract on medium speed of electric mixer until fluffy. Stir in almonds and spread over the crust.
Top with the fruit and drizzle with the melted jelly.
Refrigerate for at least 1 hour or until set. Keep chilled and store leftovers in the refrigerator.